How to make Spicy Salted Duck Egg

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自製五香鹹蛋

A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. Salted duck eggs are best served as a side dish with Congee or rice.  It is also the fillings of moon cakes(月餅), glutinous rice dumplings (粽子) and many Chinese Dimsum.  It is very easy to make at home in brine, both duck egg or chicken egg can do.

Ingredients

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  • 15    Duck Egg ( or Chicken Egg )
  • 60 ml       Rice Wine ( 30 – 40 % Alcohol )
  • 700 g       Water
  • 175 g       Coarse Sea Salt  ( The proportion of salt to water is about 1 : 4 )

Spice ( Optional )

  • 2 Tsp      Szechwan Peppercorns
  • 4 – 5        Star Anise
  • 1             Cinnamon Sticks
  • 5 pcs      Bay Leaf
  • 1 Tsp     Fennel Seeds

Preperation

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1. Check every egg to make sure there are no cracks on it. Rinse the eggs and drain well.

2. Pour rice wine into a bowl, rinse the egg with rice wine thoroughly and carefully. Try not to knock and crack eggshell. Use a clean glass container, carefully arrange the eggs in the container. Before placing the eggs in the container, do make sure all the eggs are not broken or have any cracks.

3. Pour 700 g water into the saucepan, add salt, szechwan peppercorns, star anise, bay leaf and fennel seeds. Bring it to a boil. Once the salt completely dissolves, turn of the heat. Let cool completely. Pour salt water into the bottle, salt water should cover all the eggs. Because of high concentration of salt water, some eggs above will flow to the surface . Use large wide mouth bottle, put a small plate on top of the eggs to avoid bacterial infection.The basic idea is to get all eggs submerse completely in the brine.  Label the start and finish dates on the container to remind yourself.

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4. Tightly cover the container and place at room temperature. The brining process normally takes 30 to 40 days. After 30 days, take one egg out. Run the eggs under cold water then drain. Cook with rice in the rice cooker and see if its taste is salty enough. If you think the eggs are not yet ready, leave them in the brine for 4 to 6 more days.

5. The longer the eggs brine in salt water, the more salty taste.  If you’re satisfied, drain all eggs out and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a month in fridge.

Reminder

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  • Duck eggs are better than chicken eggs because duck eggs are more oily
  • In the brining process, impurities of the salt water accumulated on the egg shells. Don’t worry this is normal.
  • Don’t shake bottle during brining process.
  • Use glass container for the brine. Salt water could be corrosive to metal container result eggs turn black or even smell. Therefore don’t use metal.
  • The brining process depends on room temperature and the proportion of salt and water. Summer may only takes 15 ~ 20 days. Autumn around 30 days. Winter would takes around 30 ~ 40 days.
  • The brine can be recycled 2 ~ 3 times , bring it to boil and cool down before the next use.
  • If you love spicy, you can add diced chilli or chilli sauce, and substitute 1/10 water with rice wine.  The brining process will take longer time depends on seasons.
  • Salted eggs have high cholesterol may places at risk of cardiovascular and disease.  Salted egg is not fit for Liver and kidney disease, hypertension , diabetes , obesity and pregnant women.

71 thoughts on “How to make Spicy Salted Duck Egg

  • Sunday September 22nd, 2019 at 09:20 PM
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    請問生鹹蛋要蒸多久呢?今天蒸的蛋白還是不太凝固有凝固出油了,謝謝您

    Reply
  • Saturday July 13th, 2019 at 06:41 PM
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    Hi 老師,請問我想做生鹹蛋。以上做法完成後是熟或生的?如生鹹蛋做法一樣嗎?

    Reply
  • Monday October 22nd, 2018 at 11:50 PM
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    老師,想問一下,醃製好的咸蛋放入冰箱,是否指可存放冰塊白文那一格呀?

    Reply
    • Friday October 26th, 2018 at 11:31 PM
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      和冰鮮雞蛋一樣放置就可以

      Reply
      • Friday April 26th, 2019 at 08:20 PM
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        老师,我想用茶叶水來醃製鸭蛋。茶水是否比较容易发霉?

        Reply
  • Friday September 21st, 2018 at 11:04 AM
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    肥丁老師你好,請問咸蛋醃了一個月後,是否逐隻蛋拿起,用廚房紙抹乾放在蛋盒內,便放到冰箱(結冰那一格)可保存最多1-2個月呢?然後每次使用前,拿出來室溫解凍半小時嗎?謝謝^^

    Reply
    • Saturday September 22nd, 2018 at 05:06 PM
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      若是1~2毎月內使用可以放在冰鮮(餸菜)的蛋格
      想要延長賞味期放冷凍庫(結冰)也是可以
      結冰後的退冰時間可能要長一些

      Reply
  • Monday August 27th, 2018 at 11:50 AM
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    謝謝老師,醃了兩天,發現有2,3隻蛋殼表面出現了黑色裂紋>_<但沒有氣泡或蛋白漏出來,可以繼續醃嗎? 🙁

    Reply
    • Monday August 27th, 2018 at 11:59 AM
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      裂開的蛋一定要取出來
      不知道甚麼時候爆開
      做成污染

      Reply
  • Friday August 24th, 2018 at 07:09 PM
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    肥丁老師你好,請問落粗鹽同海鹽既分別大嗎?請問醃時應該放在陰涼地方嗎?放窗台曬可以加速過程嗎?因為聽今天浸下月中秋用,有點怕來不及。

    Reply
    • Friday August 24th, 2018 at 10:48 PM
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      粗鹽是海鹽的一種
      醃製時放在陰涼的地方
      不要被紫外線照射
      現在氣溫高
      入味速度會快的
      到中秋取一顆來試味就知道了

      Reply
  • Pingback:第一次整鹹蛋成功 – BEEFUNHK

  • Friday April 28th, 2017 at 08:22 PM
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    請問可以用table salt代替粗鹽嗎

    Reply
    • Friday April 28th, 2017 at 08:55 PM
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      table salt 是精煉的鹽
      味道「死鹹」
      手工鹹蛋需要時釀造
      還是建議用較好的海鹽來製作

      Reply
  • Sunday January 15th, 2017 at 02:29 AM
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    愛吃辣,可加入切粒的辣椒或辣椒醬,將十分一的清水改為白酒,以同樣的方法醃 30 ~ 40 天 ( 視乎季節調整 ),醃出來的鹹蛋黃酒香四溢,鹹中帶辛

    想問下個10分一既酒係同鹽水一齊煮,定煮滾鹽水再落?

    Reply
    • Sunday January 15th, 2017 at 04:06 PM
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      酒和鹽水一起煮,放涼才能下蛋

      Reply
  • Sunday October 30th, 2016 at 11:13 PM
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    我在今天早上〈第15天〉先撈起2個用電鍋蒸看看,蛋白太鹹了,蛋黃也夠鹹〈浮在上面的蛋黃較鹹,反而沉在下面的那顆蛋黃鹹度剛好〉,所以趕緊將全部的蛋撈起,可能下次需縮短2、3天吧!我是照著您教的比例調配鹽水的,大概是我用的岩塩較鹹。非常謝謝您無私地傳授!〈我醃漬50個鴨蛋,加入的是八角減半、甘草、肉桂片、2片當歸,58度高粱,味道香得不得了,真沒想到這樣的醃漬,連蛋黃都有酒香味呢!〉

    Reply
  • Tuesday October 25th, 2016 at 12:20 PM
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    请问,有什么盐不能用的吗?喜马拉雅盐可用吗?

    Reply
    • Tuesday October 25th, 2016 at 01:16 PM
      Permalink

      喜马拉雅盐價錢來說比較貴
      不過富含礦物質,污染較少,肥丁不捨得用來漬醃
      用來醃鹹蛋,海鹽就都足夠了

      Reply
  • Wednesday September 7th, 2016 at 02:56 PM
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    请问肥丁老师, 我找不到这种米酒, 可以用别的酒吗? 好像伏特加或brandy 这种酒吗?

    Reply
    • Wednesday September 7th, 2016 at 03:11 PM
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      酒精含量超過 30 – 40% 以上都可以

      Reply
  • Saturday July 30th, 2016 at 10:06 PM
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    不放厨房可以放雪櫃醃嗎

    Reply
    • Saturday July 30th, 2016 at 10:37 PM
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      放室溫就好,不用放雪櫃

      Reply
      • Thursday August 4th, 2016 at 10:01 PM
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        如果已放雪櫃,效果會点

        Reply
  • Tuesday July 12th, 2016 at 02:04 PM
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    妳好啊,我想問可不可以用其他酒代替?我屋企有兩隻雜牌的vodka, 係以前老公定係佢朋友買羅geh,我係肯定唔飲啦,可以代替食譜的米酒嗎?

    Reply
    • Tuesday July 12th, 2016 at 05:35 PM
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      可以,酒的作用主要是殺菌
      vodka 度數夠高

      Reply
  • Thursday June 16th, 2016 at 12:46 PM
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    一定要用米酒嗎?

    Reply
  • Pingback:Practical Life: DIY Salted Eggs 自製鹹蛋 - Guavarama

  • Saturday June 11th, 2016 at 11:52 PM
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    如果鹽水係350ml, 請問啲香料需唔需要減半?謝謝

    Reply
  • Friday April 29th, 2016 at 06:06 AM
    Permalink

    hello! ~請問鹹蛋白大家是怎麼處理的?好咸喔,丟掉浪費~

    Reply
  • Wednesday January 27th, 2016 at 09:33 PM
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    想問可否中途再加入咸蛋嗎?

    Reply
    • Wednesday January 27th, 2016 at 09:44 PM
      Permalink

      醃的時間不一樣鹹淡就會不同,很難判斷其麼時候醃好,最好一次過,不要中途加入了

      Reply
  • Tuesday December 22nd, 2015 at 11:57 AM
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    請問浸了30日後,蛋黄表層流油,但個心吾流好實,出了甚麽問題?

    Reply
    • Tuesday December 22nd, 2015 at 12:20 PM
      Permalink

      蛋的品質問題,或煮太熟了

      Reply
  • Friday June 19th, 2015 at 06:23 PM
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    想請問,今日收咸蛋,發現有咸蛋裂了且有漏蛋白情況,收蛋時才發現,咁D咸蛋仲要唔要得?

    Reply
    • Friday June 19th, 2015 at 09:59 PM
      Permalink

      有裂縫的蛋先煮熟,試試能不能吃,其他沒裂的拿起來放進冰箱應該沒問題

      Reply
  • Friday May 22nd, 2015 at 09:42 AM
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    我想醃20隻鴨蛋,不知道材料的份量是如何?

    Reply
    • Friday May 22nd, 2015 at 11:12 AM
      Permalink

      視乎你的容器,鹹水只要浸過蛋就可以,若鹽水不夠,按鹽和水的比例增加

      Reply
  • Friday May 15th, 2015 at 12:07 AM
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    hi,我用了一個不銹鋼的醬油碟來壓鴨蛋,不銹鋼會影響到效果嗎?我已經醃了大約兩三天了~

    Reply
    • Friday May 15th, 2015 at 10:17 AM
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      金屬器皿不行唷,別少看鹽水的力量,鹽的侵蝕性很強,就算不銹鋼被鹽長時間接觸也會釋出有害物質

      Reply
  • Wednesday May 13th, 2015 at 09:20 PM
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    HI,我在醃了大約5小時後開了一下~會變質嗎?

    Reply
      • Thursday May 14th, 2015 at 08:46 PM
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        怎樣才算是發霉?今天看鹽水的顏色好像變深了~

        Reply
          • Friday May 15th, 2015 at 12:02 AM
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            thanks

          • Tuesday May 26th, 2015 at 08:28 PM
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            你好!今天看到其中一個鴨蛋旁邊有少許泡,請問是什麼原因??

          • Tuesday May 26th, 2015 at 09:41 PM
            Permalink

            可能有裂痕,小心檢查一下,如蛋破裂了,要盡快取出

  • Thursday January 15th, 2015 at 08:39 AM
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    粗鹽可以用普通鹽或加碘鹽代替嗎?

    Reply
      • Tuesday April 21st, 2015 at 11:37 AM
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        請問如果用粉紅色果隻salt,係咪無咁咸?因為已整左30日但好似無乜味。謝謝!

        Reply
        • Tuesday April 21st, 2015 at 11:53 AM
          Permalink

          是啊 ~ 天然岩鹽味道是淡一點的,味不夠再加長時間醃

          Reply
          • Monday April 27th, 2015 at 12:19 PM
            Permalink

            已成功了,37天,剛剛夠味,不太咸,貼相在fb網了,謝謝!

    • Saturday November 19th, 2016 at 12:43 PM
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      如果醃咗十五日發現有霉浮係水面咁係咪唔要得架喇?

      Reply
      • Saturday November 19th, 2016 at 12:47 PM
        Permalink

        瓶子進了雜菌了
        把發霉的小心撈起
        在瓶裹鹽液表面噴一些酒
        再觀察看看

        Reply
          • Wednesday December 7th, 2016 at 04:27 PM
            Permalink

            都醃了一段時間,可待完成後
            打開看看鹹蛋有沒有變壞才決定
            把霉菌清了,再噴酒精

  • Wednesday September 3rd, 2014 at 01:28 PM
    Permalink

    蛋需要煮熟嗎

    Reply
  • Tuesday April 29th, 2014 at 06:41 PM
    Permalink

    等我有时间也去做做看,能不能成功,谢谢你

    Reply

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